A CSA member and good friend of ours, Laura, shared this recipe with us when we were talking about new ways to cook summer squash/zucchini.
from CSA member Laura
This recipe is super flexible! Below is a sample, but you can use the marinade in any quantity with any harder veggie. It’s great for stir-fry. If you want more protein, try chicken, tofu, or beef to fill up your 8-9 cups. Just make sure meat is cooked through!
¼ cup olive oil
¼ cup soy sauce
¼ cup lemon juice
4 cloves garlic or 1 teaspoon garlic powder
2 Tablespoons brown sugar
8-9 cups veggies and/or protein chopped into bite-sized pieces: try summer squash, zucchini, eggplant, okra, green beans, onion, garlic scapes, or mushrooms
Combine olive oil, soy sauce, lemon juice, and garlic (powder) in a resealable bag or container. Add vegetables (and protein, if using) and let sit in the fridge for at least an hour, up to 24 hours. About 20 minutes before serving, drain the veggies, heat a pan over medium heat, and cook veggies until they’re to your liking. Serve with rice, flatbread, or noodles.